Description
This Spicy Baked Tofu Burrito Bowl is a vibrant, flavorful plant-based meal featuring crispy baked tofu coated in a spicy seasoning blend, served over zesty cilantro lime rice with roasted bell peppers, black beans, creamy avocado, and a drizzle of spicy tahini dressing. It’s a nutritious, satisfying bowl perfect for a wholesome lunch or dinner.
Ingredients
Scale
Tofu and Marinade
- 1 block extra firm tofu
- 2 tablespoons sriracha
- 1 tablespoon olive oil
Spice Mix
- 3 tablespoons corn starch
- 1-2 teaspoons coconut sugar
- 1 teaspoon paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2-1 teaspoon salt
Bowl Components
- 1 batch cilantro lime rice or Vegan Mexican Rice
- 1 can black beans, drained and rinsed
- 1 red bell pepper
- 1 orange bell pepper
- 1 avocado, sliced
- 1 batch spicy tahini dressing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tofu and peppers.
- Press Tofu: Place the block of tofu between clean towels and put a weight on top. Press it for 5 to 10 minutes to remove excess moisture, which helps it crisp up when baked.
- Make Spice Mix: In a bowl, combine the coconut sugar, corn starch, paprika, garlic powder, onion powder, chili powder, and salt thoroughly to create the spice blend for coating the tofu.
- Prepare Tofu: Cube the pressed tofu and toss it with half of the combined olive oil and sriracha mixture, ensuring all pieces are evenly coated.
- Coat Tofu with Spices: Evenly coat the tofu cubes with the prepared spice mix so the flavor fully infuses.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread out the tofu cubes on one side and arrange sliced red and orange bell peppers on the other side.
- Season Peppers: Drizzle the bell peppers with olive oil and sprinkle lightly with salt to enhance their flavor as they roast.
- Bake Initial Phase: Bake the tofu and peppers in the preheated oven for 20 minutes. This starts cooking and crisping the tofu and roasting the peppers.
- Finish Baking Tofu: Remove the baking sheet; brush the tofu with the remaining sriracha and olive oil mixture. Then continue baking for another 10 to 15 minutes until the tofu is crispy and golden.
- Assemble Bowl: In each serving bowl, layer a base of cilantro lime rice, add black beans, roasted peppers, the crispy baked tofu cubes, and sliced avocado. Finish by drizzling with spicy tahini dressing for a creamy, flavorful touch.
Notes
- Pressing tofu is crucial to achieving a crispy texture when baking.
- Adjust the amount of chili powder and sriracha to control the spice level according to your preference.
- If you don’t have cilantro lime rice, vegan Mexican rice is a great flavorful alternative.
- Ensure tofu cubes are spread out evenly and not crowded on the baking sheet for best crisping results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is vegan and can be made gluten-free if the tamari or similar sauce in the rice or dressing is certified gluten-free.
